Quiche Lorraine #7

 

Shortcrust Recipe:-

250g flour

150g cold butter

1 yolks 

25g cold water

Method:-

22" pie pan. Line pan.

In a bowl mix everything together with hand. Make into round disk, wrapped it cling wrap into fridge chill for 30 minutes.

Roll dough into pan. Press and poke holes.

Chill 30 minutes again before bake. After 30 minutes place pan into tray. blind bake crust for 180°c for 30 minutes. Set aside. It's about half cooked. 

Filling Recipe:-

A

3 large eggs

1 cup crème fraiche / heavy cream

1 cup full cream milk

Pinch of nutmeg

Salt & Pepper 

B

1/4 chopped onion 

6 strips smoked beef ham 

Spinach 

1 canned mushrooms 

1 or 3/4 cup shredded Swiss cheese ( I used mozzarella Cheddar Cheese )

Pinch of salt

Oregano 

freshly ground black pepper

In a mixing bowl, (A) whisk together the eggs, crème fraiche, whole milk, salt, black pepper and nutmeg. Set aside. 

(B) In a frying pan, drizzled cooking oil sautee onion and mushroom, in bacon strips for 3 minutes, until just cooked (but not too brown). Add spinach and herbs, salt and black pepper, dish up set aside. 

Scatter bacon filling and shredded cheese evenly onto the pastry crust. Pour the prepared liquid (A) over the crust. Becareful to not overflow the egg filling or else after baked will be difficult to remove from pan base.

Sprinkle evenly with the rest of the bacon filling and the rest of the cheese (the last thirds). Sprinkle with chopped parsley for colors and halve cherry tomatoes. 

Bake 190°c 80mins and last 10 mins grill mode for a golden brown top. ( you may need to bake longer or shorter duration depending on your own heat)